So I thought I would give it a go ...
To make them you need ...
Recipe from http://www.mygreekdish.com
- 110-120g cheese (Graviera) (4 ounces)
- Alternatively you can use kefalograviera, kasseri, kefalotyri or as a worst case Pecorino Sardo
- 50g flour, for dredging (1-2 ounces)
- oil for frying (I used sunflower)
- 1/2 lemon
Saganaki means pan, so if 'like in a curry you have a balti pan' its ideal. However I fried them in about 1.5cm of hot oil. I have been in the taverna kitchen when they are made, Its done in a wok and the oil is heated to a very hot temperature over a gas burner. I took the safer method hot oil rather than boiling ...
- To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki can melt into the pan.
- Place the cheese under running water and then dredge into the flour, shaking of the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
- Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
- Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!
Absolutely delicious! and a very big thumbs up from SWMBO. Junior not so sure as going through the I am not hungry/dont like that/wrong colour phase of childhood.
All it needed was a ribena type wine out of a box, and some more of that sunshine - with a blue and white paper tablecloth ...
Congrratulations to our friend from the USA who has read 458 pages of the blog overnight - Welcome and hope you enjoyed the read ...
Taverna Lynhari - Skiathos town
Happy Airport friday ...